Candied Grapefruit Peel

Not only was it a no-brainer to buy the fruit that I was advertising on my shirt, but I had been craving candied grapefruit peels ever since I had a greyhound a few weeks ago adorned with a little slice of the sugared candy. The actual greyhound was kind of mediocre, but that candy! The bartender ended up giving me a few extra pieces because I was raving so wildly about how much I loved it.

So this week I broke out the peeler and got to candying.

For some reason, I thought the naked grapefruits were really entertaining. It’s kind of weird how many pictures I took of them. And posted to Twitter about them…Anyway, enough with the grapefruit porn.

I found a couple of different recipes and took the best of the feedback from both of them to come up with my method. I wanted them to be sugary sweet, but to still have the bitterness that I love.

The color of the peels was beautiful anyway after being boiled in the syrup, but with the setting sun’s light, too? It was just all too much.

Gorgeous. I couldn’t stop taking pictures of the curly little candies.I think I may have boiled them a little longer than necessary for as thin as I peeled them, which is why they are all curled up. But I really liked the texture they had. They made me think of bittersweet fruit bacon.And then I tossed them in sugar.Just gorgeous little candies!Who wouldn’t want to ask their bartender for more and more of these little guys?

Now, excuse me, but I have to go make some cocktails and put these guys to good use.

xoxo

Candied Grapefruit Peel

Peel the rind from three grapefruits into strips, taking as little white pith as possible. Place in a small saucepan and add cold water to cover. Bring to a boil, then drain. Repeat 4 times.

Bring peel, 1 cup sugar, and ½ cup water to a boil in same saucepan. Reduce heat and simmer until peel is translucent, about 15 minutes. Drain, then transfer peel to a wire rack over a baking sheet and let dry 2–4 hours. Toss in more sugar or dip in chocolate!

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Hey! I'm Kels. I'm a blogger, a baker and a merry music maker. The Key of Kels is my space in the universe to share all of my stories, recipes and inspirations with you while I'm out there conquering the food industry - one crostata at a time.